Dairy-free chocolate

Abstract

The present invention provides a vegan milk or white type chocolate comprising a protein rich fraction derived from chickpea seeds, the protein content of the protein rich fraction of chickpea seeds being at least 40.0% (w / w dry matter (DM)). Also provided are methods of preparing the milk or white type chocolate as taught herein, bakery or confectionery products comprising the chocolate as taught herein, methods of preparing such bakery or confectionery products, and the use of the protein rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w / w DM) and optionally one or more bulking agents as a replacement for one or more dairy ingredients in chocolate recipes.

Description

[Technical Field]

[0001] The present invention relates to the field of chocolate, more specifically to reduced or dairy-free milk or white chocolate alternatives, such as real chocolate or compound chocolate / compound coatings, in which one or more dairy ingredients are partially or completely replaced by plant-based ingredients. [Background technology]

[0002] The global chocolate market was worth US$44.35 billion in 2019 and is expected to grow to US$61.34 billion by 2027. Chocolate is consumed on many different occasions by consumers seeking comfort and pleasure.

[0003] However, some consumers are no longer satisfied with the prospect of a product being tasty. These consumers want products that are healthy, environmentally friendly, and not tested on animals (i.e., connected to animal welfare). It is in this context that plant-based diets have gained popularity in recent years. These diets primarily focus on eating fruits, vegetables, legumes, beans, nuts, and seeds. It would be shortsighted to categorize plant-based diets as exclusively vegan diets, as they also include all people who want to reduce their consumption of animal-based products, such as vegetarians, pescatarians, and flexitarians. In 2020, one in five people reduced or eliminated animal-based products from their diet. The recent crisis has further increased people's awareness of the health, safety, and sustainability of their food.

[0004] The chocolate market is no exception in this situation. In fact, milk (pure) chocolate and white (pure) chocolate, as well as compound chocolate, contain milk ingredients such as milk powder or whey powder. Therefore, there is a growing trend to launch new plant-based chocolates.

[0005] Some plant-based chocolates use milk substitutes with a pronounced flavor, such as almond flour, oat flour, coconut flour, or hazelnut flour. These milk substitutes do not resemble the taste of milk, but they provide new and alternative flavors. In many cases, these flavors are quite strong and can mask or alter the taste of the original chocolate, making these chocolates unsuitable for a wide range of uses. In addition, because the milk ingredients play a role other than providing flavor, the texture of the product is also affected. Furthermore, one important issue with the above plant-based substitutes is the presence of allergens, such as gluten, coconut, or nuts.

[0006] Allergen-free plant-based chocolates are usually made with a rice flour base or rice flour base. The main issues with these chocolates are their taste and texture. Their taste may be described as sweet but without any special characteristics or pleasant notes. Their texture often lacks the creaminess that consumers appreciate in milk or white chocolate, but do not find in chocolate alternatives.

[0007] US 10,555,543 B2 discloses, inter alia, the use of pea protein to replace dairy protein in milk chocolate. However, since the formulation requires the presence of anhydrous milk fat to preserve the taste and texture of the chocolate, this chocolate is not vegan. Summary of the Invention [Problem to be solved by the invention]

[0008] As mentioned above, the prior art does not provide a satisfactory solution for a vegan chocolate that combines great taste, a pleasant texture and the absence of allergens. Therefore, there is still a need for new chocolate-type products. [Means for solving the problem]

[0009] The inventors have surprisingly found that by using a protein-rich fraction from chickpea seeds (i.e., a protein content of at least 40.0% (w / wDM), preferably at least 60.0% (w / wDM)), it is possible to obtain dairy-free or reduced-dairy chocolate that has a great taste, a pleasant texture, and is free of allergens. For example, the inventors have found that the use of a protein-rich fraction from chickpea seeds in chocolate recipes results in a nutty and creamy taste that is well-regarded as a chocolate substitute. These characteristics (nutty and creamy) make the organoleptic perception of the chocolate substitute closer to milk chocolate (milk chocolate associations), which differs from the perception provided by dark chocolate (which has a stronger cocoa flavor and a bitter or sour taste). The protein-rich fraction from chickpea seeds used by the inventors does not mask or alter the original taste of the chocolate. Furthermore, this fraction makes it possible to obtain a milk-like vegan chocolate that has all the properties of dairy-based milk chocolate. Furthermore, this fraction makes the chocolate of the present invention suitable for a wide range of applications. Furthermore, the inventors have discovered that an even more delicious dairy-free or reduced-dairy chocolate may be obtained when a protein-rich fraction derived from chickpea seeds having a fat content of at least 8.0% (w / wDM), preferably at least 10.0% (w / wDM), is used, compared to when a protein-rich fraction derived from chickpea seeds having a fat content of less than 8.0% (w / wDM) is used.

[0010] On the other hand, the use of pea protein, lentil protein, rice protein or oat protein as a replacement for one or more dairy ingredients in chocolate recipes did not result in an allergen-free vegan chocolate with great taste and pleasant texture, even though some of these proteins had a protein content of at least 40.0% (w / wDM) and / or a fat content of at least 8.0% (w / wDM).

[0011] Additionally, when one or more dairy ingredients of the chocolate were replaced solely by a bulking agent as defined herein (in the absence of the protein-rich fraction derived from chickpea seeds), the resulting chocolate had a sweet and bland taste and was not reminiscent of milk chocolate.

[0012] Thus, a first aspect provides a milk or white type chocolate comprising a protein rich fraction derived from chickpea seeds, wherein the protein rich fraction of the chickpea seeds has a protein content of at least 40.0% (w / w DM).

[0013] A further aspect provides a milk or white chocolate comprising a protein rich fraction derived from chickpea seeds, wherein the chocolate is vegan, and wherein the chocolate comprises between 2.0 and 20.0% (w / w) chickpea seed protein resulting from the protein rich fraction derived from chickpea seeds, and wherein the protein content of the protein rich fraction of the chickpea seeds is at least 40.0% (w / w dry matter (DM)). In a particular embodiment, the protein content of the protein rich fraction of the chickpea seeds is at least 60.0% (w / w DM).

[0014] In a particular embodiment, the fat content of the protein rich fraction derived from chickpea seeds is at least 8.0% (w / wDM), preferably at least 10.0% (w / wDM).

[0015] In a particular embodiment, the ratio between the fat content of the protein rich fraction derived from chickpea seeds and the protein content of the protein rich fraction derived from chickpea seeds is at least 0.10, preferably at least 0.15.

[0016] In certain embodiments, the chocolate is vegan. In certain embodiments, the chocolate further comprises one or more bulking agents. In a particular embodiment, the chocolate comprises between 2.0 and 20.0% (w / w), preferably between 3.0 and 10.0% (w / w) chickpea seed protein originating from a protein rich fraction derived from chickpea seeds.

[0017] In a particular embodiment, the chocolate comprises between 5.0 and 25.0% (w / w), preferably between 10.0 and 20.0% (w / w) of a protein-rich fraction derived from chickpea seeds in combination with one or more bulking agents.

[0018] A further aspect provides a bakery or confectionery product comprising the chocolate taught herein. A further aspect is a method for preparing milk or white type chocolate, comprising the steps of: (i) mixing a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w / wDM), a molten chocolate ingredient comprising cocoa mass and cocoa butter, and optionally one or more bulking agents; or (ii) mixing a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w / wDM), a chocolate ingredient comprising cocoa mass and cocoa butter, and optionally one or more bulking agents, while melting the chocolate ingredient. thereby obtaining milk or white chocolate.

[0019] A further aspect is a method for preparing milk or white type chocolate, comprising the steps of: (i) mixing a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w / wDM), a molten chocolate ingredient comprising cocoa mass and cocoa butter, and optionally one or more bulking agents; or (ii) mixing a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w / wDM), a chocolate ingredient comprising cocoa mass and cocoa butter, and optionally one or more bulking agents, while melting the chocolate ingredient. thereby obtaining a milk-type or white-type chocolate, the chocolate containing between 2.0 and 20.0% (w / w) chickpea seed protein resulting from a protein-rich fraction derived from chickpea seeds.

[0020] In certain embodiments, the method further comprises the steps of refining, conching and / or tempering the milk or white type chocolate.

[0021] A further aspect provides a method of preparing a bakery or confectionery product as taught herein, wherein a chocolate as taught herein is applied as a coating and / or filling to the bakery or confectionery product.

[0022] A further aspect provides the use of a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w / wDM) and optionally one or more bulking agents as a complete or partial replacement for one or more dairy ingredients in chocolate recipes.

[0023] A further aspect provides the use of a protein rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w / w DM) and optionally one or more bulking agents as a complete or partial replacement for one or more dairy ingredients in the preparation of a vegan chocolate, the chocolate comprising between 2.0 and 20.0% (w / w) chickpea seed protein originating from the protein rich fraction derived from chickpea seeds.

[0024] In certain embodiments, the protein content of the protein rich fraction of chickpea seeds is at least 60.0% (w / wDM) and / or the fat content of the protein rich fraction derived from chickpea seeds is at least 8.0% (w / wDM). DETAILED DESCRIPTION OF THE INVENTION

[0025] Before describing the present methods and devices used in the present invention, it is to be understood that this invention is not limited to the particular methods, components, or devices described, as such methods, components, and devices may, of course, vary. It is also to be understood that the terms used herein are not intended to be limiting, since the scope of the present invention will be limited only by the appended claims.

[0026] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, the preferred methods and materials are now described.

[0027] In this specification and the appended claims, the singular forms "a," "an," and "the" include both the singular and the plural unless the context clearly indicates otherwise. As used herein, the terms "comprising," "comprises," and "comprised of" are synonymous with "including," "includes," or "containing," and "contains," and are inclusive or open-ended and do not exclude additional, unrecited members, elements, or method steps. When this description refers to a product or process that "comprises" certain features, parts, or steps, this indicates the possibility that other features, parts, or steps may also be present, but may also refer to embodiments that contain only the recited features, parts, or steps. The terms "comprising," "comprises," and "comprised of" also include the term "consisting of."

[0028] The recitation of numerical values ​​using numerical ranges includes all values ​​and fractions of those ranges, as well as the recited endpoints. The terms "about" and "approximately," as used when referring to measurable values ​​such as parameters, amounts, durations, and the like, are intended to include a variation of + / - 10% or less of and from the particular value, preferably + / - 5% or less, more preferably + / - 1% or less, and even more preferably + / - 0.1% or less, insofar as such variation is applicable to the invention disclosed herein. It is to be understood that the value to which the term "about" or "approximately" refers is itself disclosed.

[0029] Throughout this specification, references to "one embodiment" or "an embodiment" mean that a particular feature, structure, or characteristic described with respect to an embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrase "in one embodiment" or "in an embodiment" in various places throughout this specification may, but do not necessarily, all refer to the same embodiment. Furthermore, particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments, as would be apparent to one of ordinary skill in the art from this disclosure. Furthermore, as will be understood by one of ordinary skill in the art, while some embodiments described herein include some features without other features included in other embodiments, combinations of features from different embodiments are intended to be within the scope of the present invention and form different embodiments. For example, in the following claims, any of the claimed embodiments may be used in any combination.

[0030] The inventors have surprisingly found that by using a particular type of protein source in the formulation of chocolate, preferably milk or white chocolate, it is possible to obtain a low-dairy or dairy-free, preferably dairy-free, chocolate that has excellent taste and texture and may be free of allergens. More particularly, the inventors have discovered that by using a protein-rich fraction (i.e., a protein content of at least 40.0% (w / wDM), preferably at least 60.0% (w / wDM)) from chickpea seeds, it is possible to obtain a dairy-free chocolate (or reduced-dairy chocolate) with a nutty and creamy taste that is well-regarded as a chocolate substitute. On the other hand, the use of other types of protein sources such as chickpea flour (e.g., regular chickpea flour not having a protein content of at least 40.0% (w / wDM)), pea protein, lentil protein, rice protein or oat protein as a substitute for one or more dairy ingredients in chocolate recipes did not result in an allergen-free vegan chocolate with great taste and pleasant texture.

[0031] Furthermore, the inventors have found that a more palatable dairy-free chocolate may be obtained when a protein-rich fraction (i.e., a protein content of at least 40.0% (w / wDM), preferably at least 60.0% (w / wDM)) from chickpea seeds having a fat content of at least 8.0% (w / wDM), preferably at least 10.0% (w / wDM) is used than when a protein-rich fraction from chickpea seeds having a fat content of less than 8.0% (w / wDM) (respectively, or less than 10.0% (w / wDM)) is used. More particularly, the inventors have found that the resulting chocolate-type product provides a creamier sensation in the mouth, has a nutty taste and / or flavor, reminiscent of milk chocolate, but is slightly less bitter, than a chocolate-type product comprising a protein-rich fraction from chickpea seeds having a fat content of less than 8.0% (w / wDM) (respectively, or less than 10.0% (w / wDM)).

[0032] Thus, a first aspect provides a chocolate comprising a protein rich fraction derived from chickpea seeds, wherein the protein content of the protein rich fraction of the chickpea seeds is at least 40.0% (w / w DM).

[0033] In a particular embodiment, the chocolate is a milk or white pure chocolate or compound chocolate, preferably a milk pure chocolate or a milk compound chocolate.

[0034] In the context of the present invention, the terms "milk-type chocolate" and "white-type chocolate" refer to chocolates having the same composition as milk chocolate and white chocolate, respectively, as defined herein, but with a reduced amount of dairy or without dairy products and therefore not strictly speaking milk chocolate or white chocolate, but e.g. a chocolate alternative. In the present invention, the reduced amount of dairy products or absence of dairy products is compensated for by the presence of a protein-rich fraction derived from chickpea seeds and optionally one or more bulking agents, the protein content of the protein-rich fraction of chickpea seeds being at least 40.0% (w / w dry matter (DM)).

[0035] In the context of the present invention, the term "chocolate" refers to both "pure chocolate" and "chocolate analogs (also known as compound chocolate)." As used herein, the term "pure chocolate" has its general meaning known in the art and corresponds to the definition given to dark chocolate, milk chocolate, or white chocolate, such as in EC Directive 2000 / 36 / EC of the European Parliament and of the Council of June 23, 2000, on cocoa and chocolate products intended for human consumption, and in the FDA Code of Federal Regulations, Title 21, Part 163, and other local laws around the world defining cocoa products or chocolate. As used herein, chocolate refers to a product containing at least 35.0% (w / w) total dry cocoa solids, 18.0% (w / w) cocoa butter, and 14.0% (w / w) dry non-fat cocoa solids derived from cocoa products and sugar (or sugar substitutes, such as polyols, fiber, and rare sugars). As used herein, the term "pure chocolate" includes at least 35.0% (w / w) total dry cocoa solids and also includes "couverture chocolate," which includes at least 31.0% (w / w) cocoa butter and at least 2.50% (w / w) dry non-fat cocoa solids. As used herein, the term "milk chocolate" has its ordinary meaning known in the art and is defined as a product preferably derived from cocoa products, sugar (or a sugar substitute as described above), and milk or milk products, containing at least 25.0% (w / w) total dry cocoa solids, 2.50% (w / w) dry non-fat cocoa solids, 12.0% (w / w) dry milk solids, 3.39% (w / w) milk fat, and 25.0% (w / w) total fat.

[0036] As used herein, the term "white chocolate" has its ordinary meaning known in the art and is defined as a product containing at least 20.0% (w / w) cocoa butter and 14.0% (w / w) dry milk solids, of which at least 3.50% (w / w) is milk fat, preferably derived from cocoa butter, milk or milk products and sugar (or sugar substitutes as described above).

[0037] In certain embodiments, the chocolate contains less than 5.0% (w / w), less than 4.0% (w / w), less than 3.0% (w / w), less than 2.0% (w / w), less than 1.0% (w / w), less than 0.5% (w / w), or less than 0.1% (w / w) water.

[0038] Additionally, optional ingredients such as emulsifiers and flavoring ingredients (e.g., vanilla) can be added to these chocolates. Chocolate analogs are dark, milk, or white chocolate products that can be hard, soft, or liquid. They contain a fat phase (usually between 28.0 and 50.0% (w / w)) consisting of vegetable fat and a dry phase (usually between 30.0 and 50.0% (w / w)) containing sugar and / or sugar substitutes. They may also contain milk powder or milk powder substitutes, cocoa powder or cocoa powder substitutes (usually between 5.0 and 25.0% (w / w) depending on the type of chocolate analog, milk or dark, and usually between 5.0 and 15.0% (w / w) for milk chocolate analogs), emulsifiers, and / or various flavorings. They may also contain sugar substitutes as a partial or total replacement for sugar. These chocolate analogs are typically processed using a ball mill refiner, although other refining processes, such as 3-roll / 5-roll or refiner conches, are also possible. These chocolate analogs can be used in a variety of applications, from moldings to fillings for pastry products, and from inclusions to dough flavorings for bakery products. Non-limiting examples of chocolate analogs are hard dark compound chocolate, hard milk compound chocolate, and hard white compound chocolate, soft dark compound chocolate, soft milk compound chocolate, and soft white compound chocolate, as well as dark cocoa-based fat fillings, milk cocoa-based fat fillings, and white cocoa-based fat fillings.

[0039] In certain embodiments, the chocolate is dairy-free. In certain embodiments, the chocolate is vegan. In the context of the present invention, the term "vegan chocolate" refers to chocolate that does not contain any animal-derived ingredients, more particularly, does not contain dairy products / dairy ingredients. The term "vegan" includes other expressions such as, but is not limited to, "dairy-free," "animal-free," or "plant-based."

[0040] In the context of the present invention, the term "protein-rich fraction from chickpea seeds" refers to an isolated and / or concentrated protein-rich product obtained from chickpea seeds or chickpeas, also known as gram, bengal gram, garbanzo, garbanzo bean or Egyptian pea. In certain embodiments, the protein content of the protein-rich fraction from chickpea seeds is at least 100%, at least 150%, at least 200%, at least 250%, at least 300%, at least 350%, or at least 400% higher than the protein content of the chickpea seeds from which the protein-rich fraction is derived. Methods for obtaining protein-rich fractions from chickpea seeds are known in the art and include processing steps such as dehulling of the seeds, mechanical disruption of the seeds (wet or dry milling, grinding etc.), air classification, electroseparation, starch extraction, fibre extraction, protein solubilisation by alkaline and / or acid treatment, protein solubilisation by fermentation, enzymatic treatment, pH neutralisation, isoelectric flocculation of proteins, heat treatment, concentration (filtration, centrifugation etc.) and drying (lyophilisation, fluid bed drying etc.).

[0041] In certain embodiments, the protein-rich fraction derived from chickpea seeds is derived from whole chickpea seeds (i.e., comprising at least the seed coat and cotyledons) or dehulled chickpea seeds (i.e., without the seed coat).

[0042] In a particular embodiment, the chickpea seeds are seeds of the Cicer arietinum species. The chickpea seeds may be any chickpea seed variety known in the art such as Desi, Kabuli, Amethyst, Flipper, Kyabra, Jimbour, Moti, PBA HatTRick, or Yorker.

[0043] In certain embodiments, the chickpea seeds are non-sprouted chickpea seeds or non-germinated chickpea seeds. In certain embodiments, the protein-rich fraction derived from chickpea seeds (i.e. having a protein content of at least 40.0% (w / w DM), preferably 60.0% (w / w DM)) is derived entirely from chickpea seeds. In certain embodiments, the protein-rich fraction derived from chickpea seeds is substantially free or contains less than 0.10% (w / w), preferably less than 0.010%, more preferably 0.0%, of any added ingredients (e.g. components not originally present in the chickpea seeds and / or exogenously added ingredients) such as processing aids, added proteins, added vitamins, added sugars etc.

[0044] The protein rich fraction from chickpea seeds comprises at least 40.0% (w / w dry matter (DM)), at least 45.0% (w / w DM), at least 50.0% (w / w DM), at least 55.0% (w / w DM), preferably at least 60.0% (w / w DM), more preferably at least 65.0% (w / w DM), such as at least 66.0% (w / w DM), at least 67.0% (w / w DM), at least 68.0% (w / w DM) or at least 69.0%, and even more preferably at least 70.0% (w / w DM), such as at least 71.0% (w / w DM) protein. Thus the protein rich fraction from chickpea seeds has a protein content of at least 40.0% (w / wDM), at least 45.0% (w / wDM), at least 50.0% (w / wDM), at least 55.0% (w / wDM), preferably at least 60.0% (w / wDM), more preferably at least 65.0% (w / wDM), such as at least 66.0% (w / wDM), at least 67.0% (w / wDM), at least 68.0% (w / wDM) or at least 69.0%, and even more preferably at least 70.0% (w / wDM), such as at least 71.0% (w / wDM). In certain embodiments, the protein content of the protein rich fraction from chickpea seeds is between 40.0% (w / wDM) and 99.0% (w / wDM), between 40.0% (w / wDM) and 95.0% (w / wDM), between 60.0% (w / wDM) and 99.0% (w / wDM), between 70.0% (w / wDM) and 99.0% (w / wDM), between 60.0% (w / wDM) and 95.0% (w / wDM), between 70.0% (w / wDM) and 95.0% (w / wDM), between 60.0% (w / wDM) and 90.0% (w / wDM), between 60.0% (w / wDM) and 80.0% (w / wDM) or between 65.0% (w / wDM) and 80.0% (w / wDM).

[0045] Protein content is given as % by weight of total dry matter (DM) of the protein rich fraction from chickpea seeds (this is sometimes referred to herein as "% w / w DM").

[0046] The protein content of the protein rich fraction from chickpea seeds may be measured by any method known in the art. Chickpea flour typically has a protein content of about 24.0% (w / wDM). Thus, in certain embodiments, the protein-rich fraction from chickpea seeds (i.e., a protein content of at least 40.0% (w / wDM), preferably at least 60.0% (w / wDM)) is not chickpea flour. As used herein, the term "chickpea flour" refers to a flour obtained by grinding whole or dehulled chickpea seeds. The flour comprises partially or wholly milled chickpea kernels.

[0047] In certain embodiments, the protein-rich (i.e. protein content of at least 40.0% (w / wDM), preferably at least 60.0% (w / wDM)) fraction from chickpea seeds may originate from or be derived from chickpea flour.

[0048] In certain embodiments, the chocolate does not contain chickpea flour. In certain embodiments, the chocolate does not include whole chickpea seeds (i.e., unfragmented) or dehulled whole chickpea seeds (i.e., uncracked).

[0049] In certain embodiments, the chocolate does not comprise any chickpea seed ingredients or pieces other than a protein-rich (i.e. protein content of at least 40.0% (w / wDM), preferably at least 60.0% (w / wDM)) fraction derived from chickpea seeds.

[0050] In certain embodiments, the protein-rich (i.e., protein content of at least 40.0% (w / w DM), preferably at least 60.0% (w / w DM)) fraction from chickpea seeds is not obtained by a process that includes a de-bittering step. For example, in certain embodiments, chemical components that have a bitter taste such as saponins or other anti-nutrients such as hydrophobic peptides are not intentionally removed from the protein-rich fraction from chickpea seeds.

[0051] In some embodiments, the protein-rich (i.e., protein content of at least 40.0% (w / w DM), preferably at least 60.0% (w / w DM)) fraction from chickpea seeds is included in the chocolate recipe as a powder, preferably a dry powder. In particular embodiments, the protein-rich (i.e., protein content of at least 40.0% (w / w DM), preferably at least 60.0% (w / w DM)) fraction from chickpea seeds has a moisture content of at most 12.0% (w / w), at most 10.0% (w / w), at most 8.0% (w / w), at most 6.0% (w / w), at most 5.0% (w / w), at most 4.0% (w / w), at most 3.0% (w / w), at most 2.0% (w / w), at most 1.0% (w / w) or at most 0.50% (w / w).

[0052] Thus, in a particular embodiment, the protein-rich (i.e. protein content of at least 40.0% (w / wDM), preferably at least 60.0% (w / wDM)) fraction derived from chickpea seeds is uniformly dispersed throughout the chocolate.

[0053] In some embodiments, the protein-rich (i.e., protein content of at least 40.0% (w / wDM), preferably at least 60.0% (w / wDM)) fraction from chickpea seeds comprises at least 8.0% (w / wDM), at least 9.0% (w / wDM), preferably at least 10.0% (w / wDM) fat. Thus, in particular embodiments, the fat content of the protein-rich fraction from chickpea seeds is at least 8.0% (w / wDM), at least 9.0% (w / wDM), preferably at least 10.0% (w / wDM). The fat content is expressed as a % by weight of the total dry matter of the protein-rich fraction from chickpea seeds (this is sometimes referred to herein as "% w / wDM").

[0054] In some embodiments, the ratio (i.e. fat content:protein content) of the fat content of the protein-rich fraction derived from chickpea seeds (i.e. having a protein content of at least 40.0% (w / w DM), preferably at least 60.0% (w / w DM)) to the protein content of the protein-rich fraction derived from chickpea seeds is at least 0.10, or at least 0.15, preferably between 0.10 and 0.30, more preferably between 0.15 and 0.25. That is, in some embodiments, the ratio of the fat content of chickpea seeds to the protein content of chickpea seeds in the chocolate taught herein is at least 0.10 or at least 0.15, preferably between 0.10 and 0.30, more preferably between 0.15 and 0.25. In particular embodiments, (i) the fat content of the protein rich fraction derived from chickpea seeds is at least 8.0% (w / wDM), at least 9.0% (w / wDM), preferably at least 10.0% (w / wDM), and (ii) the protein content of the protein rich fraction derived from chickpea seeds is at least 40.0% (w / wDM), at least 45.0% (w / wDM), at least 50.0% (w / wDM), at least 55.0% (w / wDM), preferably at least 60.0% (w / wDM), more preferably at least 65.0% (w / wDM), such as at least 66.0% (w / wDM), at least 67.0% (w / wDM), at least 68.0% (w / wDM) or 69.0% (w / wDM), even more preferably at least 70.0% (w / wDM). Preferably, the protein-rich fraction from chickpea seeds has a fat content of at least 10.0% (w / wDM) and a protein content of at least 60.0% (w / wDM). More preferably, the protein-rich fraction from chickpea seeds has a fat content of at least 10.0% (w / wDM) and a protein content of at least 65.0% (w / wDM). Even more preferably, the protein-rich fraction from chickpea seeds has a fat content of at least 10.0% (w / wDM) and a protein content of at least 70.0% (w / wDM).

[0055] In a preferred embodiment, the chocolate comprises between 2.0 and 20.0% (w / w), between 2.0 and 10.0% (w / w), or between 3.0 and 20.0% (w / w) chickpea seed protein originating from a protein-rich fraction from chickpea seeds (i.e., protein content of at least 40.0% (w / w DM), preferably at least 60.0% (w / w DM)), preferably between 3.0 and 10.0% (w / w) chickpea seed protein originating from a protein-rich fraction from chickpea seeds. A person skilled in the art will know how to identify (and quantify) chickpea protein in a composition by using common techniques such as, but not limited to, Western blotting, ELISA, SDS-PAGE, HPLC or mass spectrometry, with or without preliminary protein extraction, digestion (partial, complete, enzymatic, etc.).

[0056] The inventors have surprisingly found that either a protein-rich (i.e. protein content of at least 40.0% (w / wDM), preferably at least 60.0% (w / wDM)) fraction derived from chickpea seeds alone, or a protein-rich fraction derived from chickpea seeds in combination with one or more bulking agents, can be used as a replacement (e.g. on a 1:1 weight basis) for one or more dairy ingredients (i.e. one or more dairy ingredients) in a chocolate recipe. Thus, in certain embodiments, the weight percentage of a dairy ingredient in a chocolate recipe may be completely replaced by the same weight percentage of the protein-rich fraction derived from chickpea seeds alone, or the protein-rich fraction derived from chickpea seeds in combination with one or more bulking agents.

[0057] Thus, in certain embodiments, the chocolate further comprises one or more bulking agents. In the context of the present invention, the term "bulking agent" refers to a food ingredient that increases the volume or weight of a food product without impairing its usefulness or functionality. In certain embodiments, the bulking agent only increases the bulk of a food product without affecting its nutritional value. Preferably, the bulking agent has no or little functionality (e.g., taste, texture, color) when added to a food product. More specifically, in the present invention, the bulking agent has no or little effect on the sweetness, color, mouthfeel, texture, flavor, and / or taste of the chocolate. Preferably, the bulking agent has an inconspicuous taste and / or does not alter / modify the taste of the chocolate. Examples of bulking agents include fractions or derivatives of plant seeds, such as, but not limited to, wheat, corn, and / or rice. Examples of such fractions or derivatives of plant seeds include flour, starch, maltodextrin, and (glucose) syrup. Other examples of suitable bulking agents include inulin, oligofructose, fibers, and polyols. Preferred bulking agents are wheat flour, starch, maltodextrin, (dry) glucose syrup, and mixtures thereof. More preferred bulking agents are (dry) glucose syrup or mixtures of wheat flour, starch, and (dry) glucose syrup, preferably rice bulking agents. Even more preferred bulking agents are (dry) glucose syrup, preferably (dry) rice (glucose) syrup.

[0058] In certain embodiments, the one or more bulking agents is not chickpea flour. The protein-rich (i.e., protein content of at least 40.0% (w / wDM), preferably at least 60.0% (w / wDM)) fraction derived from chickpea seeds or a combination of the protein-rich fraction derived from chickpea seeds with one or more bulking agents may act as a complete or partial substitute for one or more dairy ingredients (i.e., one or more dairy ingredients) such as milk powder in chocolate recipes, preferably in milk chocolate or white chocolate recipes, and preferably as a substitute for all dairy ingredients in chocolate.

[0059] In certain embodiments, the amount of protein-rich (i.e. protein content of at least 40.0% (w / wDM), preferably at least 60.0% (w / wDM)) fraction derived from chickpea seeds plus the amount of bulking agent is equal to the amount of non-vegan (dairy) ingredients used in the non-vegan milk-type chocolate or the non-vegan white-type chocolate.

[0060] Dairy ingredients such as milk powder are typically included in milk or white chocolate in an amount between 5.0 and 25.0% (w / w). Thus, in certain embodiments, the chocolate comprises at least 5.0% (w / w), at least 10.0% (w / w), preferably between 5.0 and 25.0% (w / w), such as between 5.0 and 20.0% (w / w) or between 10.0 and 25.0% (w / w), more preferably between 10.0 and 20.0% (w / w) of the chickpea seed-derived protein-rich fraction or a combination of the chickpea seed-derived protein-rich fraction and one or more bulking agents.

[0061] In certain embodiments, when the chocolate comprises a combination of a protein-rich fraction from chickpea seeds (i.e. a protein content of at least 40.0% (w / w DM), preferably at least 60.0% (w / w DM)) and one or more bulking agents, the chocolate comprises at least 2.0% (w / w), at least 3.0% (w / w), at least 4.0% (w / w), at least 5.0% (w / w), or at least 6.0% (w / w) of the protein-rich fraction from chickpea seeds.

[0062] In certain embodiments, the sum of the amounts of (i) the one or more dairy ingredients (e.g. the amount of milk powder) and (ii) the protein-rich fraction derived from chickpea seeds (i.e. having a protein content of at least 40.0% (w / w DM), preferably at least 60.0% (w / w DM)) and optionally one or more bulking agents in the chocolate is at least 5.0% (w / w), at least 10.0% (w / w), preferably between 5.0 and 25.0% (w / w), such as between 5.0 and 20.0% (w / w) or between 10.0 and 25.0% (w / w), more preferably between 10.0 and 20.0% (w / w).

[0063] In certain embodiments, the chocolate does not contain coconut ingredients such as coconut fiber, dried coconut, coconut powder, coconut oil, coconut butter, coconut milk, coconut cream, coconut nectar, coconut pieces, and any combination thereof.

[0064] In certain embodiments, the chocolate does not contain a protein-rich fraction derived from a legume other than chickpea seeds. In certain embodiments, the chocolate does not contain a dry powder of a non-dairy vegan source other than the protein-rich fraction derived from chickpea seeds, such as tofu / soy powder, dry non-dairy milk powder (e.g., nut-based milk, grain-based milk, cereal-based milk, and any combination), dry powder of a non-dairy vegan source selected from dry protein fractions of legumes other than chickpeas, dry protein fractions of grains, and any combination thereof. Those skilled in the art will understand that since this embodiment relates to chocolate, cocoa powder or other cocoa ingredients should not be considered as dry powder of a non-dairy vegan source. In certain embodiments, the chocolate does not contain a protein-rich fraction derived from a legume other than chickpea seeds in addition to cocoa powder.

[0065] The chocolates taught herein may be prepared by any method known in the art. It is particularly advantageous that the methods for obtaining milk or white chocolate taught herein do not require adaptations compared to methods and processes known in the art for producing chocolate. Suitable methods and processes for producing chocolate can be found in the book "Industrial chocolate manufacture and use," edited by S.T. Beckett, Blackwell Publishing Ltd., 2009.

[0066] A further aspect provides a method of preparing a chocolate as taught herein, preferably a milk-type or white-type chocolate as taught herein. Chocolate is usually produced by mixing and optionally pre-grinding the ingredients of the chocolate recipe. The mixture is then usually refined, and optionally conched and tempered, depending on whether the recipe includes cocoa butter or other fats. Finally, the product is cooled and optionally shaped.

[0067] Mixing may involve combining ingredients together by any means known in the art, such as a mixer, to obtain a uniform paste. Suitable mixers include batch mixers, vertical batch mixers, horizontal batch mixers, and continuous mixers. The mixing process may also be performed manually. For example, the mixer may be a kitchen robot, a Hobart mixer, or a Stephan mixer. The mixer preferably has temperature control.

[0068] In certain embodiments, a method for preparing a chocolate, such as the chocolate taught herein, preferably a milk-type or white-type chocolate, comprises mixing a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w / w DM), molten chocolate ingredients comprising cocoa mass and cocoa butter, and optionally one or more bulking agents, thereby obtaining a chocolate.

[0069] In certain embodiments, a method for preparing a chocolate, such as the chocolate taught herein, preferably a milk-type or white-type chocolate, comprises mixing chocolate ingredients comprising a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w / w DM), cocoa mass and cocoa butter, and optionally one or more bulking agents, while melting the chocolate ingredients, thereby obtaining the chocolate.

[0070] Melting can be carried out at a temperature between 40.0°C and 50.0°C, such as about 45.0°C. In certain embodiments, the method of preparing a chocolate, such as the chocolate taught herein, preferably a milk-type or white-type chocolate, comprises: - between 5.0% and 25.0% (w / w), more preferably between 10.0 and 20.0% (w / w), of a protein-rich (i.e. protein content of at least 40.0% (w / w DM), preferably at least 60.0% (w / w DM)) fraction from chickpea seeds and optionally one or more bulking agents, such as between 5.0 and 20.0% (w / w) or between 10.0 and 25.0% (w / w), - Cocoa mass and - Cocoa butter, - sugar and / or sweeteners, - optionally with flavoring ingredients and / or lecithin and melting the chocolate ingredients at the same time, thereby obtaining chocolate.

[0071] The sugar may also be pre-refined, such as using a sugar mill, before adding the sugar to the mixture. In certain embodiments, the method further comprises the steps of refining, conching and / or tempering the chocolate.

[0072] Mixing and refining can be carried out using several types of equipment. The most common are ball mills, multi-roll refiners, and conche refiners. The choice of one tool or another depends on the desired fineness of the mixture and the desired type of chocolate. Alternative equipment known in the art can also be used. In a preferred embodiment, the raw material is refined in a multi-roll refiner, such as a three-roll or five-roll refiner. In another embodiment, the raw material mixture is refined to a particle size of 15 to 30 μm, preferably about 20 μm.

[0073] In the method for preparing chocolate taught herein, the refined raw material mixture is optionally conched. Conching, which is a combination of mixing and heating, allows the rich aroma potential of chocolate to be extracted, while ultimately removing some less appreciated acidic compounds and moisture. Conching parameters are known to those skilled in the art depending on the desired type of chocolate. In some embodiments, the method for preparing chocolate taught herein includes a conching step.

[0074] During the tempering process, the liquefied mixture is cooled and solidified following a precise temperature curve to obtain optimal crystallization of the fat phase and, consequently, optimal gloss, snap and shelf-life stability of the chocolate. Tempering is particularly necessary when certain fats, such as cocoa butter, are used. The exact temperature curve can be easily determined by a person skilled in the art depending on the type of chocolate.

[0075] Optionally, at the end of the process, the chocolate may be molded to give the product a particular weight and / or shape. The chocolate of the present invention can be consumed as a regular milk chocolate containing dairy ingredients, a regular white chocolate, etc. Other uses of the chocolate taught herein include its use to coat, encase or fill food products.

[0076] Non-limiting examples of uses of the chocolate taught herein include: - Chocolate and confectionery applications, including chocolate bars, chocolate bark, chocolate spreads, chocolate drinks, chocolate coated marshmallows, praline shells and praline fillings; - Fillings, coatings and toppings for bakery applications such as brioche, rolls, panettone and croissants; - Fillings, coatings, fillings and ganaches for pastry applications such as cakes, brownies, cookies, cereal bars and Danish pastries is.

[0077] Thus, a further aspect provides a bakery or confectionery product comprising the chocolate taught herein. The bakery or confectionery product may be any bakery or confectionery product known in the art, such as a chocolate bar, a chocolate bark, a chocolate spread, a praline, a filling for bakery or patisserie applications, a coating for bakery or patisserie applications, a ganache for bakery or patisserie applications, or a filling for bakery or patisserie applications.

[0078] As described elsewhere herein, the inventors have found that the use of a protein-rich fraction derived from chickpea seeds in chocolate recipes results in a nutty and creamy taste that is well-regarded as a chocolate substitute. These characteristics (nutty and creamy) result in the organoleptic perception of the chocolate substitute being closer to (reminiscent of) milk chocolate than the perception provided by dark chocolate (which has a stronger cocoa flavor and a bitter or sour taste). Thus, in certain embodiments, animal-derived fractions such as the milk fraction of chocolate are replaced with a protein-rich (i.e., a protein content of at least 40.0% (w / wDM), preferably at least 60.0% (w / wDM)) chickpea seed fraction and, optionally, one or more bulking agents.

[0079] In a particular embodiment, the animal / dairy fraction of the chocolate is replaced one to one by a protein-rich (i.e., protein content of at least 40.0% (w / wDM), preferably at least 60.0% (w / wDM)) chickpea seed fraction and optionally one or more bulking agents.

[0080] A further aspect provides a method of preparing a bakery or confectionery product, such as a bakery or confectionery product taught herein, wherein a chocolate taught herein is applied as a coating and / or filling to the bakery or confectionery product.

[0081] A further aspect provides the use of a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w / w DM) and optionally one or more bulking agents as a complete or partial, preferably complete replacement of one or more dairy components (i.e. one or more dairy ingredients) in a chocolate recipe, preferably a milk chocolate recipe or a white chocolate recipe. In a particular embodiment, the protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w / w DM) and optionally one or more bulking agents is used in a chocolate recipe, preferably a milk chocolate recipe or a white chocolate recipe, in an amount of at least 10.0% (w / w), at least 20.0% (w / w), at least 30.0% (w / w), at least 40.0% (w / w), at least The milk component or components may be replaced by at least 50.0% (w / w), at least 60.0% (w / w), at least 70.0% (w / w), at least 80.0% (w / w), at least 90.0% (w / w), such as at least 95.0% (w / w), at least 96.0% (w / w), at least 97.0% (w / w), at least 98.0% (w / w) or at least 99.0% (w / w), preferably 100.0% (w / w).

[0082] The protein content and fat content of the chickpea seed-derived protein-rich fraction of the chocolate taught herein may be as described elsewhere herein, in certain embodiments, the protein content of the chickpea seed-derived protein-rich fraction is at least 60.0% (w / wDM) and / or the fat content of the chickpea seed-derived protein-rich fraction is at least 8.0% (w / wDM).

[0083] Those skilled in the art will understand that certain embodiments of the methods taught herein are also applicable to the products and uses taught herein, and vice versa. While the present invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications, and variations will be apparent to those skilled in the art in light of the foregoing description. Accordingly, it is intended to embrace all such alternatives, modifications, and variations within the spirit and broad scope of the hereinafter appended claims.

[0084] The above aspects and embodiments are further supported by the following non-limiting examples. [Example]

[0085] Example 1: Properties of protein-rich fractions from seeds Table 1 lists the properties of the protein sources used to prepare the chocolate compositions of Examples 2-4.

[0086] [Table 1]

[0087] Chickpea Protein 1 and Chickpea Protein 2 are dry powders and have a moisture content of 3% and 5% respectively, which means that when expressed as a % by weight of total chickpea protein dry matter, the protein content of Chickpea Protein 1 and Chickpea Protein 2 is about 71.23% (w / wDM) and about 94.74% (w / wDM) respectively and the fat content of Chickpea Protein 1 and Chickpea Protein 2 is about 10.31% (w / wDM) and about 0.87% (w / wDM) respectively.

[0088] Example 2: Vegan milk-type chocolate obtained by the ball milling process Chocolates were made using the compositions in Table 2.

[0089] [Table 2]

[0090] Ball Mill Process The ingredients for the chocolate composition were mixed in a Hobart kneader at 40°C for 10 minutes and then poured into a ball mill (Duyvis Wiener W1S). The mixture was then refined until it reached a particle size of approximately 20.0 μm. The chocolate was then tempered by hand on a marble table and formed into tablets.

[0091] Chocolate rating The chocolates were evaluated by a panel of experts trained to see and describe the taste of chocolate. The following descriptors were evaluated according to the definitions below: - Caramel: corresponds to the taste and / or flavor of heated / cooked sugar. It can be pure or mixed with milk, condensed milk or cream. - Cocoa: corresponds to the taste and / or flavor characteristic of well-fermented, roasted and wholesome cocoa beans. - Creamy: Equivalent to the sensation of having cream in the mouth (the product melts smoothly in the mouth). - Grainy: corresponds to the sensation of having sand particles ("gritty") or even larger particles ("grainy") in the mouth. - Green: corresponds to the taste and / or flavor of unripe pea pods or a grassy, ​​leafy, earthy or bitter sensation. - Reminiscent of milk chocolate: corresponds to the sensation perceived when tasting chocolate made with dairy ingredients. - Milky: Corresponding to the taste and / or flavor of fresh milk, cooked milk, yogurt, cream, etc. - Nutty: Corresponding to the taste and / or flavor of nuts such as peanuts, hazelnuts, almonds and / or walnuts. Also includes the astringent sensation associated with nut skins. - Pasty: corresponds to the sensation of having a paste in the mouth that does not dissolve easily. - Sweet: corresponds to the sweetness provided by sugar, honey and syrup.

[0092] result

[0093] [Table 3]

[0094] The use of chickpea protein with a protein content of at least 40.0% (w / wDM) makes it possible to obtain chocolate with a nutty and creamy taste that is well-regarded as a milk chocolate substitute. These characteristics (nutty and creamy) result in an organoleptic perception closer to that of milk chocolate (reminiscent of milk chocolate) than that provided by dark chocolate (which has a stronger cocoa flavor and a bitter or sour taste). Furthermore, the use of chickpea protein with a protein content of at least 40.0% (w / wDM), preferably at least 60.0% (w / wDM), and a fat content of at least 8.0% (w / wDM), preferably at least 10% (w / wDM), makes it possible to obtain chocolate that is even more pleasant in taste than similar chocolates prepared using chickpea protein with a fat content of less than 8.0% (w / wDM).

[0095] Example 3: Vegan milk chocolate obtained by a three-roll / conching process Vegan milk type chocolate was made using the composition in Table 4.

[0096] [Table 4]

[0097] 3. Rolling and Conching Process Cocoa mass, sugar, and milk replacer (e.g., chickpea protein, optionally combined with a bulking agent, bulking agent alone, almond flour alone, or coconut flour alone) were mixed together in a Hobart kneader for 10 minutes at approximately 40°C. A portion of the cocoa butter was added to achieve the appropriate texture. The mixture was refined in a three-roll refiner to a particle size of approximately 20 μm and then conched in an Elkolino conch at 50-60°C for 3-6 hours. The chocolate was then liquefied with the remaining cocoa butter and lecithin, tempered by hand on a marble table, and formed into tablets.

[0098] Chocolate rating Sensory evaluation was performed as described in Example 2. result

[0099] [Table 5]

[0100] The use of chickpea protein with a protein content of at least 40.0% (w / wDM) makes it possible to obtain chocolates with a nutty and creamy taste that are well-regarded as milk chocolate substitutes. Chocolates containing chickpea protein with a protein content of at least 40.0% (w / wDM) clearly have the taste attributes associated with milk chocolate, without a strong "non-milk chocolate" flavor. The strong aromatic flavor present in chocolate 3C is too prominent for milk-type chocolates. Furthermore, this flavor may make these chocolates unsuitable for some applications, where said strong aromatic flavor may interfere with the desired flavor (e.g., in chocolate bars, chocolate ganache, etc.).

[0101] Example 4: Vegan milk chocolate A milk-type compound chocolate (chocolate analog) was made using the composition in Table 6.

[0102] [Table 6]

[0103] process The chocolate was prepared using the ball milling process as described in Example 2. Chocolate rating Sensory evaluation was performed as described in Example 2.

[0104] result

[0105] [Table 7]

[0106] Example 5: Vegan white chocolate A white type compound chocolate (chocolate analogue) was prepared using the composition in Table 8.

[0107] [Table 8]

[0108] process The chocolate was prepared using the ball milling process as described in Example 2. Chocolate rating Sensory evaluation was performed as described in Example 2.

[0109] result Sample A was described as a sweet compound coating with little flavor, and its sensory characteristics were primarily based on sweetness. Sample B had more character, with a pleasant nutty and creamy taste that provided the enjoyment of a milk-containing white compound chocolate reference.

Claims

1. 1. A milk or white chocolate comprising a protein-rich fraction derived from chickpea seeds, characterized in that the chocolate is vegan, the chocolate comprising between 2.0 and 20.0% (w / w) chickpea seed protein resulting from the protein-rich fraction derived from chickpea seeds, and the protein content of the protein-rich fraction of the chickpea seeds is at least 40.0% (w / w dry matter (DM)).

2. 2. The chocolate of claim 1, wherein the protein-rich fraction of chickpea seeds has a protein content of at least 60.0% (w / w DM).

3. 3. Chocolate according to claim 1 or 2, wherein the fat content of the protein-rich fraction derived from chickpea seeds is at least 8.0% (w / w DM).

4. 4. Chocolate according to claim 2 or 3, wherein the ratio between the fat content of the protein rich fraction derived from chickpea seeds and the protein content of the protein rich fraction derived from chickpea seeds is at least 0.

10.

5. 5. The chocolate of claim 1, further comprising one or more bulking agents.

6. 6. Chocolate according to any one of claims 1 to 5, wherein the chocolate comprises between 3.0 and 10.0% (w / w) chickpea seed protein originating from a protein rich fraction derived from chickpea seeds.

7. 7. Chocolate according to claim 5 or 6, wherein the chocolate comprises between 5.0 and 25.0% (w / w) of a protein-rich fraction derived from chickpea seeds in combination with one or more bulking agents.

8. A bakery or confectionery product comprising a chocolate according to any one of claims 1 to 7.

9. 1. A method for preparing milk or white vegan chocolate, comprising: (i) mixing a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w / w DM), a molten chocolate ingredient comprising cocoa mass and cocoa butter, and optionally one or more bulking agents; or (ii) mixing a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w / w DM), a chocolate ingredient comprising cocoa mass and cocoa butter, and optionally one or more bulking agents, while melting the chocolate ingredient. whereby a milk or white type chocolate is obtained, the chocolate comprising between 2.0 and 20.0% (w / w) of chickpea seed protein resulting from a protein-rich fraction derived from chickpea seeds.

10. 10. The method of claim 9, further comprising the steps of refining, conching and / or tempering the milk or white type chocolate.

11. 9. A method for preparing a bakery or confectionery product according to claim 8, wherein a chocolate according to any one of claims 1 to 7 is applied as a coating and / or filling to the bakery or confectionery product.

12. 1. Use of a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w / w DM) and optionally one or more bulking agents as a complete or partial replacement for one or more dairy ingredients in the preparation of a vegan chocolate, wherein the chocolate comprises between 2.0 and 20.0% (w / w) chickpea seed protein originating from the protein-rich fraction derived from chickpea seeds.

13. 13. The method according to claim 9 or 10 or the use according to claim 12, wherein the protein content of the protein rich fraction of chickpea seeds is at least 60.0% (w / w DM) and / or the fat content of the protein rich fraction from chickpea seeds is at least 8.0% (w / w DM).

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